This week Becca is taking a break from political scandals to guest blog for me. Check out her blog for some juicy scandals involving some of Canada’s most well-known politicians.
It’s November and the cold weather seems to be here to stay, but one of the best ways to keep warm is with a warm meal. In celebration of one of World Vegan Day, I want to share my favourite soul warming vegan chili recipe!
This is a protein packed chili that is super easy to make and so filling. Normally, when I make this I use a clear your sinuses hot amount of spice (which isn’t a bad thing this time of year), but you can adjust the recipe to fit your taste preferences. This recipe makes eight servings so it’s great for meal prep.
This is a chili, so feel free to change and amend the ingredients based on what’s in your cupboards.
How to make the vegan chili:
Step 1. In a large pot over medium heat add oil, garlic, onion, pepper, jalapeno, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onions are translucent.
Step 2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, and mixed beans. Bring to a boil.
Step 3. Cover and reduce to a simmer until quinoa is almost cooked (25 minutes)
Step 4. Add corn, lime juice and oregano. Cover and let simmer for another 3-5 minutes.
Step 5. Allow to cool for a couple minutes and serve.
What’s your favourite vegan meal?